How To Make Authentic Neapolitan Pizza At Home

Creating true Neapolitan-style pizza in your kitchen is simpler than you assume if you follow a few key principles. The secret lies in using the right ingredients, respecting the dough’s fermentation time, and cooking it at high heat.



Begin with Italian Tipo 00 flour—a super-fine grind that delivers a tender, elastic texture.



Choose flaky Maldon salt, instant dry yeast, and chilled filtered water for optimal results.



Mix the ingredients in a bowl until a shaggy dough forms, then knead it gently for about ten minutes until it becomes smooth and elastic.



Let the dough rest at room temperature for vegas108 link two hours, then divide it into individual balls weighing about 250 grams each.



Store each dough ball in a lightly greased container, drape with a damp linen towel, and refrigerate for 24–72 hours to develop depth.



Refrigeration over days builds nuanced taste and grants the dough remarkable resilience when shaping.



When you’re ready to cook, take the dough balls out of the fridge and let them come to room temperature for at least two hours.



Allowing the dough to warm ensures maximum oven spring and a pillowy interior.



Preheat your oven as hot as it will go—ideally 500 degrees Fahrenheit or higher.



Use a baking stone or preheated steel for superior heat retention.



A baking steel delivers even more radiant heat than stone.



While the oven heats, prepare your toppings.



The classic recipe demands nothing but four essential elements.



Use hand-crushed San Marzano tomatoes—never canned sauce—as your base.



Use fresh mozzarella, preferably fior di latte or buffalo mozzarella, torn into small pieces.



Place whole basil leaves atop the cheese and finish with a ribbon of premium olive oil.



Less is more—stick to the traditional four ingredients.



Gently launch the pizza onto the hot surface with a wooden peel coated in fine cornmeal or all-purpose flour.



Bake for about 60 to 90 seconds, rotating if needed, until the crust is puffed and charred in spots and the cheese is melted and bubbling.



Take the pizza out and let it sit for 60 seconds to set the cheese.



It should feature a pillowy interior, a blistered, smoky rim, and an herbal perfume from basil and oil.



The secret weapon? Time, not technique.



Hastening rise or excessive handling creates dough that’s tight, gummy, and lacking life.



With practice and attention to detail, you can make a pizza that rivals those from Naples itself